How to turn this recipe into a crockpot recipe?

[Triathlon13]

Cranberry Bean Pasta Fagioli
5 T EVOO
5 smashed garlic cloves
1 sm onion, chopped
1/4 t red pepper flakes
1 t finely chopped fresh rosemary
5 canned whole tomatoes, crushed (I'll use crushed -I assume 1 28oz can?)
1 cup dried cranberry beans (if doing in crockpot for day-would I still need to soak overnight)
2 bay leaves
2 cups sm pasta (I'll use rice pasta)
1 bunch kale (might use spinach)
1/4 c roughly chopped fresh parsley

1. Heat 3 T EVOO in large pot over med heat. Add garlic, onion, red pepper flakes, rosemary, and cook 2 mins. Stir in tomatoes - cook 2 more mins; season w/ salt. Add bens, 3 quarts water, bay leaves. cover & bring to boil, reduce heat to low & simmer until beans are tender (1.5-2 hrs).
2. uncover pot & bring mixture to boil over high heat. Add pasta & cook until al dente, about 8 mins. Add kale & cook, stirring occasionally until tender 5-6 mins.
3. remove bay leaves. Add parsley, remainging 2 T EVOO & salt/pepper to taste.
(there was optional pancetta and parm cheese and parm rind in this-but I am not going to use them).

This is from October Food Network Magazine and it looks awesome!!!!

[Hammster]

A few thoughts.

Depending on the age of the cranberry beans, you might need to soak them overnight. If they are from the grocery store, you probably should.

The other thing is you shouldn't put the tomatoes and salt in with the dried beans when putting everything in the crockpot. It seems acidic things, and salty things, can keep the dried beans tough. That's been my experience anyway. Once the beans are tender, the tomatoes and salt can go in. Also, reduce the amount of overall liquid. Only use enough water to just cover the beans. You won't have any evaporation so when you do add the tomatoes once the beans are tender you don't want too much liquid.

Boil the pasta separately then add to the crockpot just before serving.

If using spinach, add it during the last hour of cooking. Kale might need longer.

[strawberryblond]

Just soak the beans overnight, with water to cover. Drain and rinse thoroughly.Add the beans to the slowcooker with the rest of the ingredients. Leaving the salt and pepper till after the soup is cooked. Also you may use chicken broth instead of water for more flavor. Cook on low for about 8 to 10 hours until the beans are tender. Squeeze about 1/2 of a lemon into the pot after the soup is cooked to cut the acidity. Also add the parlsley and kale towards the end of the cooking.

[Hammster]

Add the beans to the slowcooker with the rest of the ingredients. Leaving the salt and pepper till after the soup is cooked.

Are you suggesting it's ok to add the tomatoes to the uncooked beans? In my experience they tend to keep the beans tough.

Squeeze about 1/2 of a lemon into the pot after the soup is cooked to cut the acidity.

Wouldn't the lemon juice add more acidity? I agree that the lemon juice would brighten up the dish, but I don't agree that it would cut acidity since lemon juice is acid, basically.

[strawberryblond]

all the ingredients added.
I make a wonderful multi bean soup and have never had any problems with the beans after soaking over night. I just add all my ingredients and it tastes wonderful. The lemon would add acidity , but also an extra flavor that makes the soup have a extra something to the taste.
There is a really good multi bean soup called Many Bean soup from Slowcooker : The Best Cookbook Ever by Diane Phillips and after soaking all the different varieties of beans , you just add all the other ingredients including the tomatoes. I always keep a variety of beans in the house and have never had a problem with the beans being tough.
Sometimes beans can be off tasting if they are old. I make sure my beans have not been sitting in my cupboard for a long period of time.
I suggest using canned beans if you are having a problem with undercooked beans. I have just never had that problem Hammster.

[Triathlon13]

Thank you all so much-I'll give it a try and let you know how it goes!!!

strawberryblond: any chance you would post that recipe for Many Bean Soup? It sounds great!

Thanks!

[Hammster]

I suggest using canned beans if you are having a problem with undercooked beans. I have just never had that problem Hammster.

Definitely don't want to sub canned beans. Easier just to add the acid (tomatoes) later just to be safe. We've also (possibly) discovered it could just be our hard water having some effect on the beans when used in conjunction with the tomatoes.

[strawberryblond]

We have very hard water where we live as well.
So what would make the beans tough???

[Hammster]

We have very hard water where we live as well.
So what would make the beans tough???

All I know is if I put tomato products in with dried beans, the beans stay hard. Same if I add salt before the beans get tender.

Since some people have good luck putting tomato products in with their dried beans, my thought is that it's somehow the combo of the tomatoes and our water. Just the water alone doesn't do it, but just the combo. Could be different minerals in our water that react with the tomatoes? I really don't know, but I do know it happens here regardless if I use store bought or Rancho Gordo beans.

[strawberryblond]

in a broth Hammster???? Just a thought.
Darn frustrating !

[Hammster]

in a broth Hammster???? Just a thought.
Darn frustrating !

I don't presoak anymore since I've been using Rancho Gordo beans. But when I presoaked dried beans I used water.